Pineapple Pie Recipe

Few desserts capture the spirit of summer like pineapple pie. This pie features the vibrant flavor of pineapple surrounded by a flaky, golden crust. Whether you’re looking for something new to bring to a picnic or a bright dessert to cap off a weeknight dinner, pineapple pie fits the bill. Here, I’ll walk you through everything you need to know—from ingredients and step-by-step instructions to storage, serving ideas, and creative variations.

What Makes Pineapple Pie Special

Pineapple pie stands out among fruit pies for its balance of sweetness and subtle tang. With each bite, you get juicy pineapple mellowed by a light, buttery pastry. It’s a classic dish in many island regions but has won hearts far beyond tropical shores. Using store-bought ingredients should never detract from homemade flavor. This pie comes together with ease, yet the result looks (and tastes) impressive.

Ingredients Overview

Gather these ingredients before you start. For the best results, use high-quality canned pineapple and a fresh, pre-made or homemade double-crust pie pastry.

Essential Ingredients:

1 large (20-ounce) can crushed pineapple with juice
3/4 cup white sugar (plus 1 tablespoon for the topping)
1/4 cup cornstarch
2 tablespoons lemon juice (fresh or bottled)
1 double-crust pie pastry (store-bought or homemade)
2 tablespoons milk (for brushing the crust)

Ingredient Notes:
– Crushed pineapple yields a smooth, even filling. If you have pineapple chunks or slices, pulse them in a food processor first.
– Cornstarch thickens the filling so it holds together in slices.
– Lemon juice sharpens the flavor, highlighting the tropical notes.
– Milk adds shine and helps sugar stick to the crust.

Step-By-Step Instructions

Prepping and making pineapple pie is straightforward. Here’s how you can achieve bakery-style results at home.

1. Heat the Oven

Set your oven to 425°F (220°C). Using a fully preheated oven ensures a crisp, golden crust.

2. Prepare the Filling

Combine crushed pineapple (with juice), sugar, cornstarch, and lemon juice in a medium saucepan.
Stir the mixture until the cornstarch dissolves, then set the pan over medium heat.
Cook, stirring regularly, until the mixture thickens—about 3 to 5 minutes.
Let the filling reach a gentle boil, stirring constantly, then remove from heat and allow it to cool slightly. This helps set the filling.

3. Assemble the Pie

Place the bottom pastry in a 9-inch pie plate. Press it gently into the plate, smoothing out any air bubbles.
Pour in the slightly cooled pineapple filling and spread it into an even layer.
Cover with the top crust. Trim any excess pastry and crimp the edges to seal.
Slice a few small vents in the top crust with a sharp knife or kitchen scissors for steam to escape.
Brush the top with milk and sprinkle with the reserved tablespoon of sugar.

4. Bake

Bake for 35 to 40 minutes or until the crust is golden brown and you see bubbling juices.
If the edges brown too quickly, shield them with strips of aluminum foil.

5. Cool and Slice

Let the pie cool for at least 30 minutes before slicing. This sets the filling and keeps it from spilling out.
Pineapple pie can be enjoyed warm, chilled, or at room temperature.

Tips and Techniques for a Perfect Pineapple Pie

Pineapple pie isn’t tough to make, but a few thoughtful steps can elevate it.

Use Crushed Pineapple: Crushed pineapple integrates easily, giving you a uniform filling that’s easy to slice.

Mind the Sugar: Pineapple is already sweet, so adjust sugar to your taste. For a tarter pie, use half the sugar.

Prevent a Soggy Crust: Before adding filling, brush the bottom crust with a light egg wash. This creates a barrier and helps it crisp up.

Watch Your Edges: If you notice the crust edges browning faster than the center, wrap them with foil halfway through baking.

Venting: Don’t skip slashing vents in the top crust. They allow steam to escape and prevent a soggy top.

Cooling Matters: The filling thickens as it cools. Cutting too soon can cause it to run.

Recipe Variations

There’s plenty of room to experiment while keeping with the tropical theme. Here are a few creative spins:

Cinnamon Sugar Topping: Blend 1 tablespoon cinnamon with the sugar for a spiced finish.
Homemade Pastry: Make your own crust from scratch for an extra-flaky texture.
Fresh Pineapple: Dice and simmer 2 cups of fresh pineapple with a bit more sugar and cornstarch to taste.
Creamy Filling: Add a package of instant vanilla pudding mix for a silkier texture.
Cream Cheese Swirl: Marble in 4 ounces of softened cream cheese for a tangy twist.

Serving Suggestions

Pineapple pie pairs well with cool, creamy toppings and contrasting flavors. Some people love it on its own, but here are a few extras that really make it shine:

Whipped Cream: Freshly whipped cream adds lightness and a creamy complement to the tangy filling.
Ice Cream: Vanilla, coconut, or a tropical fruit ice cream turns each slice into a sundae-like treat.
Sauces: Drizzle with caramel or a berry sauce for sweetness and color.
Crunchy Toppings: Sprinkle chopped toasted nuts or crushed graham crackers before serving for texture.
Pairings: Serve with grilled chicken, barbecue, or roasted pork for a summer-inspired meal.

Storing and Freezing Pineapple Pie

Keep leftover pineapple pie fresh with proper storage. Here’s how:

Storing

Allow the pie to cool completely before storing.
Cover with foil or place slices in an airtight container.
Store at room temperature for up to 2 days, or refrigerate for 5 days. Chilling the pie keeps the filling set and the crust crisp.

Freezing

Wrap the whole, baked pie tightly in plastic wrap, then in foil. Place in a freezer-safe bag.
Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge. Enjoy chilled, or let it come to room temperature on the counter.

Note: Avoid microwaving to reheat. The crust will lose its flakiness.

Common Questions About Pineapple Pie

Can I use pineapple tidbits or slices?
Yes. Blitz them in a food processor until finely chopped.

Is fresh pineapple better than canned?
Both work, but canned is easier and ensures consistent texture.

Can I make a lattice crust?
Absolutely. Weave strips over the top for a classic pie look.

Is it possible to make in advance?
Bake a day ahead and serve chilled or at room temperature.

Troubleshooting

Runny Filling: Ensure the cornstarch mixes well and the pie cools completely before slicing.
Soggy Bottom Crust: Blind baking helps. Partially bake the bottom crust before adding filling for extra crispness.
Overbrowned Edges: Protect with foil halfway through baking as needed.

Conclusion

Pineapple pie is at once comforting and bright, with flavors that appeal to kids and adults alike. With its golden crust, fruity filling, and forgiving method, you’ll want to make this pie all year. Whether you choose to keep things classic or add your own twist, pineapple pie never disappoints.